Ingredients for Asparagus Orzo Soup
- 1 pound fresh asparagus spears
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 5 cups reduced sodium chicken broth
- 1 cup uncooked orzo pasta
- 1 cup snow peas
- 4 cups fresh spinach
- 1/2 teaspoon black pepper
- 2 tablespoons prepared pesto
- 1/2 cup grated Parmesan cheese
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How to Make Asparagus Orzo Soup
- Snap off and discard the woody ends of the asparagus. Bias-slice the asparagus into 1-inch-long pieces and set aside.
- In a 4-quart Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo pasta. Reduce heat to low, cover, and simmer for 5 minutes, or until the pasta is almost cooked through.
- Add the asparagus and snow peas to the pot.
- Return the soup to a gentle boil and cook for 3 minutes more, or until the asparagus is tender-crisp.
- Stir in the spinach and black pepper. Cook for 1 minute, or until the spinach wilts.
- Remove the soup from the heat.
- Ladle the soup into bowls.
- For an extra burst of flavor, swirl 1-2 teaspoons of pesto into each bowl.
- Sprinkle with grated Parmesan cheese before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
11g
Carbs
9g
